Monday, 21 September 2015

Cardamom Cookies

Cardamom Cookies

These are quiet, well behaved cookies, especially nice with a cup of tea on a cold and cloudy afternoon, when you can’t bear too much excitement, or guilt.  Whole wheat, ground oats, raw sugar, they really aren’t that bad for you.  Comforting cookies, they are.

This recipe makes about two and a half dozen cookies, and take less than an hour from start to nibbling, unless you need to chill the dough if your kitchen is too warm.  (Mine wasn’t.) Set your oven to 350 F.

I used raw honey and raw organic sugar.
½ cup (rounded) raw natural oats
6 green cardamom pods, husks removed
2 ½ cups whole wheat flour
½ teaspoon Kosher salt
1 teaspoon baking soda
10 grates fresh black pepper corns
1 cup soft butter
¾ cup raw sugar
2 tablespoons honey
1 tablespoon vanilla
2 tablespoons milk (optional)
Extra flour for rolling  

You want to have a slightly heaping half cup of raw natural oats, the least processed you can get.  Toss the oats and cardamom in the blender and whiz till the oatmeal is like a grainy flour and the cardamom is well combined.  In a medium size bowl, blend oats, cardamom, flour, salt, baking soda, and ground pepper.  Stirring with a fork or spoon will do.  Set aside. 
Stir together dry ingredients.

In an electric mixer bowl, combine butter, raw sugar and honey.  Beat on medium high speed till light and fluffy.  Dial the speed back to low, and slowly begin adding the dry mixture.  Once all the dry mixture is added, pour in the vanilla but keep beating.  My flour may have been overly dry, because I needed to add some milk at this point.  If your dough is crumbly, and not something you could press with a rolling pin, add a tablespoon of milk.  Continue to beat.  If you need the next bit of milk, use it.  Once the dough gathers itself onto the beater, it’s ready. Divide the dough into two balls.  If your kitchen is quite warm, and you fear the dough is too soft, wrap it and refrigerate for about twenty minutes.

Bake till bottoms are a golden brown.
Sprinkle flour on a rolling surface, and onto a rolling pin.   Roll out one ball at a time into a large oval, about an eighth of an inch thick.  You could use the rim of a glass to cut out the dough, but I used a fancy cookie cutter. 

Place on an ungreased cookie sheet, about a half inch apart.  Poke with a fork three or four times. Bake for four minutes, turn sheet 90 degrees, then bake another four minutes, till bottoms are golden.  Let sit a couple of minutes, then lift with a spatula onto a rack till cool enough to eat. 

I prefer these as quiet little cookies, but if you need more excitement, or can bear the guilt, go ahead and double them up with a nice filling.  For company I used Nutella in some, and Speculoos Cookie Butter in others.  They’d be awfully nice packed with ice-cream in the middle too.  No?  How about a bit of honey, then?

Nutella or Speculoos Cookie Butter in the middle...
Well behaved and modest, or outrageously calorie packed, it's up to you.

Sunday, 16 August 2015

Baked Beans from Scratch

Baked Beans from Scratch

Here in Calgary, Alberta, home of the cowboy, barbecues feature grilled meat and baked beans, all to be eaten outdoors. It’s a tradition.  Baked beans from scratch take about 20 hours, including soaking time, about an hour of prep time, and hours of cooking time.  Most people open large cans of pork and beans and pour them into rustic looking containers.  But if you have the time, 'from scratch' outshine the canned variety by many country miles.

For our Barber-Cue (big back yard party for Barbershop singers and fans), I start from scratch.  I wouldn’t normally go to this trouble, but for large numbers of people, and on a yearly basis, it’s a necessary luxury.  By the time I’m eating the last bean, I’m telling myself I must make them more often, and maybe this year I will.  They are that good!

This recipe makes a huge vat of baked beans, and if you have left overs, they freeze well.  Just be sure to add lots of extra water when reheating them, so they remain saucy.

900 to 1300 grams dried navy beans (depending on how much you want)
Water to cover

3 tablespoons healthy oil such as olive or canola
2 red onions, diced
6 cloves fresh garlic, chopped
4 teaspoons dried and crumbled oregano
2 teaspoons dried and crumbled thyme
1 teaspoon dried chili pepper flakes (more for a spice loving crowd)
20 grates fresh black pepper
4 tablespoons jaggery powder (or brown sugar)
2 tablespoons hot mustard powder
3 tablespoons Hungarian (sweet) paprika powder
796 ml can tomatoes
4 tablespoons apple cider vinegar (more to taste, later)
1 cup maple syrup
3 cups pre-cooked bacon (keep your kitchen cleaner by purchasing it ready-cooked!)
1 bottle porter beer

Additional salt, cider vinegar and maple syrup to taste

I’ve given a variation of amount of beans here, but the other ingredients remain the same. In fact, if I weren’t feeding so many people, I would have gone with just 900 grams of beans.

Soak the beans overnight.  Be sure to add much more water than beans, as they swell.  Early next morning, around 8 am or so, drain and rinse the beans.  I used a slow cooker, so I added enough water to cover the beans, put the lid on, and set the machine to ‘high’.
The beans must be left alone to cook.  Don’t add any salt now as it will prevent them from cooking properly.

Slow cooker takes time, but reduces effort!  
Around noon, I started the onions and spices.  In a large pan, add oil and turn heat to medium high.  Add the onions, stirring, and lower heat to medium.  Cook till all are transparent, and most are browned.  This is an important step for good flavour.  Obey!  

Add garlic and stir.  Fry for a minute or two, then add oregano, thyme, chili flakes, black pepper and jaggery. (What those cowboys don’t know, won’t hurt em,) or brown sugar, sigh, if you must.  Stir well.  Then add the mustard and paprika powders.  Stir again.  

By now the onion mix will be nicely browned, especially with the addition of the sweet jaggery or sugar. 

Check out the beans.  They should be tender.  If there is liquid to spare, remove it now.  Push a cup into the crock and scoop out available liquid and discard. 
Gently fry the spices to release their flavours.
Add the cooked onion mix but put the onion pan back on the heat.  Drain the tomato liquid into the onion pan to deglaze it, then add that to the bean crock.  Break the tomatoes up and add to the beans, along with the vinegar, maple syrup, bacon and beer.  (I didn’t have room for it all, so I reserved some of the bacon so I could add it later, when more of the liquid had reduced.) 

Cowboys in these parts swear that beans must be accompanied by pork, as the pork fat combines with the beans to make a complete protein.  Maybe that isn’t true, but the flavours do work, despite my usual hesitation to use pork.  Bacon is very salty, so hold off on adding any of that till you’re very sure it’s needed.
Cross your fingers you have enough room!  Save some bacon for later if not.
Put the lid back on to bring the temperature up again, but once everything is simmering again, turn the lid so extra liquid can reduce.  Continue to cook for another five hours or so, stirring and tasting from time to time.  Adjust for salt, vinegar and possibly maple syrup or jaggery. 

Because I like a lot of heat, and this is a conservative Calgarian crowd, I kept a bottle of naturally fermented Seabuckthorn Hot Sauce handy.  If you can’t find it, google it to see if you can get it by mail order.  I think it’s a Calgary specialty, and yes Seabuckthorn is that thorny silver and orange shrub the city plants to discourage people from living in the shrubbery along freeways.  This local berry makes a magnificent hot sauce for a traditional Calgary barbecue feast!

Grilled steak, pork, fish, sausages, you name it, were grilled outdoors at the barbecues, and a huge table groaned with potluck savoury dishes, along with my beans and baked potatoes.  Another table held my Crème de la Crème Caramel Custard Squared, Nutella Trifle and very many gorgeous potluck sweets, from crisps to cakes to pies.  Oh my!  The singing was great and the companionship even better!  I'm already looking forward to next year!

I ate the leftovers for breakfast, with  toast and lots of Seabuckthorn Hot Sauce, I confess.

Friday, 14 August 2015

Crème de la Crème Caramel Custard Squared!

Creme de la Creme Caramel Custard Squared

Crème Caramel is my all time favourite dessert, but the recipe that inspired this went beyond. Thus the clever blogger called it Crème de la Crème Caramel, which grabbed my attention fast.  Determined to make it for a big party the next day, I tossed and turned instead of slept, unable to get that twinkling notion out of my noggin that it could be pushed further.  By morning I knew what had to be done. 

Crème Caramel is usually a vanilla egg custard surrounded in a clear caramel syrup, but since her recipe called for a tin of sweetened condensed milk, I realized the custard itself had to be caramelized, thus my recipe is Jessie D’Souza’s “squared”.  

(Sorry Jessie, I am unable to follow a recipe without fiddling with it somehow, although I did manage your syrup recipe without changes.) 

This is an intensely rich and sweet dessert that needs to be started in the morning, to be ready for the evening.  Don't worry, it needs to be set aside at several stages, so you won't be hovering over it all day. 
I sliced it into small squares to discourage gluttony.

A little goes a very long way, so I sliced mine into small squares, for a party of 52 people.  Yet I have a little left over to serve for a dinner party tonight!  Luckily not everyone chose a piece, since they were competing with my Nutella Banana Trifle, at least three cakes, many pies, squares, and several fruit crisps.  Not to mention a variety of fruit salads.  

(The party is also a pot luck, so I usually make two desserts and a vegetable and a giant vat of Baked Beans.  Recipe for beans coming soon.)

Simmer the condensed milk then start scraping.
If I had thought of this caramel variation the day before, I would have made the caramel syrup the easy way.  In a very large pot of boiling water, add as many 300 mm cans of sweetened condensed milk as will fit.  

Adding extra boiling water from the kettle from time to time, simmer the cans, fully submerged, for about six hours.  Turn off heat and do not touch.  You must keep the cans fully submerged the entire time, and you must leave them alone till the water in the pot is cool and all the cans are cool to the touch. Otherwise you will have a bad accident involving ambulances and a crew to scrub your kitchen ceiling clean.  Follow the rules when making this stuff!

You need only one can of this sweet elixir for this recipe, but you can store the rest of the cans in your pantry.  Just be sure to mark them as ‘caramelized’.  They will last this way for years.  Instant deliciousness in tin cans!

Of course I didn’t think of ‘squaring’ this recipe till the morning of the party, so I had to think fast. This method takes less time, but more effort. 
Scrape up the caramel bits and mix well.

Pour 1 300 mm can of sweetened condensed milk into a large flat bottomed pan.  Turn the heat on to medium, and bring to a simmer.  Using a silicone spatula, stir from time to time to scrape up the caramel.  It will get stringy and bumpy, but be brave.  It will caramelize in a lumpy manner in about ten minutes.

The Custard

300 mls condensed sweet milk (lumpy and quickly caramelized or boiled in a can)
1 ½ cups milk (2% at the lowest, preferably whole milk)
2 tablespoons heavy cream (optional)
1 teaspoon good vanilla
5 eggs
1 teaspoon freshly scraped orange rind or good quality orange marmalade

If you caramelize the condensed milk the day before, you can easily stir it into a big bowl with the milk.  Because I frantically created a lumpy ‘instant’ version, I added the milk directly to my molten lumps.  The milk hissed and the lumps crackled and congealed.  

Eventually the caramel dissolves into smaller bits than these.

Knowing I’d lost some moisture what with all the evaporation, I added the optional heavy cream.  (Heavy cream is always delicious in an egg custard.) I put a lid on it, and set it aside for two hours. Time will make the caramel lumps dissolve into the milk, along with the occasional stir from the spatula.  The rest of the custard preparation has to wait till the milk is cool and the lumps are largely dissolved.  This is a good time to get on to the syrup.

The Syrup

1 cup water
½ cup white sugar

Mix the water and sugar in a pan and place on medium heat.  From time to time, swirl the liquid around in the pan.  Don’t stir because the spoon or spatula can bring unwanted crystals into the liquid.  In about ten minutes, the mixture will begin to darken.  Once it smells amazing and it’s distinctively gold, remove from heat.  It will continue to cook a little, so don’t wait till it’s dark brown, or it will taste too bitter.  I like a little bitterness, but go cautiously here. 
The syrup will harden into a glaze.

Have a pair of oven mitts handy.  Pour into a single layer cake pan.  With the mitts, pick up the now searingly hot pan and gently tilt the pan till the syrup covers the bottom and sides of the pan.  Set aside to cool.  

At this point, your milk and caramel will still be too hot, so go find something else to do for the next hour and a half or so. 


Your milk and caramel mix will have some lumps still.  Break the largest ones up with a spoon and they’ll melt down to smaller lumps.  No matter, they will be lovely in the custard.
Turn the oven on to 350F.  In the middle of the oven, place a large oven proof pan and fill with some boiling water from the kettle, about half an inch deep.

Beat the eggs well.  Jessie’s recipe called for only 4, but I wanted a very dense custard that could be cut into small squares and I knew the extra egg would thicken it.  Add the vanilla.
I would have used fresh orange zest, but alas I had no oranges!  I grabbed some of my homemade orange marmalade, and sliced the larger pieces into thin strips and mixed it all in.

(The addition of the orange zest came from Jesus, an adult student in one of my courses in Calgary. He’d played soccer in Flushing, Queens, across the street from my old house!  An amazing coincidence and an amazing addition to the recipe!)

Anyway, whisk the ingredients together well, as it’s quite a thick mixture.  The syrup in the cake pan will have cooled and hardened by now.  Pour the custard mix into the cake pan. 

When the oven reaches 350F, carefully place the cake pan into the centre of the pan holding water.  If the water rises to the level of the custard, fine, otherwise carefully add more boiling water till it’s level with the custard.  No splashing or water will get in the custard!  So gently, slide the wrack into the oven and set the timer for 30 minutes.  The custard will be done when a knife inserted into the middle comes out clean.  You may need another five minutes. 
This cooking method is a 'bain Marie".

Set the baked custard on a cooling wrack for an hour, then refrigerate for several hours till it's well chilled.

Just before serving, run a knife along the sides of the pan.  Place a pretty plate over top, and quickly invert.  Tap the pan a little if the custard doesn’t release.  Let as much syrup as possible drip down over the custard.  

I sliced this Crème de la Crème Caramel ² into small squares, not just to pun, but because I wanted it for many people, and especially because it’s insanely sweet and rich. 

Thanks Jessie for the inspiration!  You are a genius in the kitchen!  

Guests grabbed it faster than my camera could click!  See what the left over caramel bits did?  Very nice!

Friday, 7 August 2015

Beef Samosas, no, Chamosas, no, Chapatties, no, Beef Paranthas?

Beef Samosas, no Chamosas, no, Chapatties, no, Beef Paranthas?

I adore lamb samosas, but beautiful granddaughter won’t tolerate us eating lamb, so beef samosas, it was.  Except that they weren’t.  They have the filling of a samosa, but not the deep fried crust.  That has to be an improvement, right?  Less time, less calories, less oil in the air, less heart attacks…

These take at least a couple of hours to prepare, what with the filling, the rolling out and then the griddle, not to mention the time spent on the mint chutney, but they are worth it.  I got about twelve chamosas out of this recipe, but they’re very filling.  Two will be adequate for a main course, so these will serve six with a side dish or salad.

I was inspired by Manjula, who is not just strictly vegetarian, but a Jain as well, which means no onion, no garlic.  But she did get the brilliant idea for chamosas in the first place.  She is my hero.

The Stuffing:
Dry roast whole spices till fragrant.

1 tablespoon cumin seed
1 tablespoon coriander seed
1 teaspoon fenugreek seed
1 teaspoon black peppercorns
1 teaspoon fennel seed
1 teaspoon black ajwain
6 cloves
2 Kashmiri chilies
1 black cardamom, husked
2 green cardamom, husked
1 cinnamon or cassia stick
1 teaspoon turmeric powder
½ teaspoon ground pomegranate seed 

2 tablespoons olive oil (possibly a bit more, later)
Break up the meat to the smallest bits.
1 teaspoon cumin seed
1 teaspoon mustard seed
1 red onion, finely diced
2 inches fresh ginger, finely diced
3 Thai chilies, finely diced
5 fresh garlic cloves, finely diced
1 pound extra lean ground beef or ground lamb
2 sweet red peppers, finely diced
2 boiled potatoes, drained and diced *optional
½ cup peas  

First, dry roast the whole spices.  In the pan you will be cooking the filling in, add cumin, coriander, fenugreek, peppercorns, fennel, black ajwain, cloves, Kashmiri chilies, black cardamom and green cardamom and cinnamon or cassia. Set on medium high and brush spices around while roasting.  

Once they are just smoking and fragrant, remove the cinnamon or cassia and then brush remaining spices into a spice grinder, along with the turmeric  and ground pomegranate seed.  Set aside to cool.

Meanwhile put the cinnamon or cassia back into the pan, along with the oil.  Turn to high.  Add a few cumin seeds.  If oil is hot enough to make them splutter, add the rest, then the mustard seed.  Within seconds add the onion, ginger and chilies and turn the heat to medium.  Stir and cook till the onion becomes translucent and golden.  Stir in the garlic.  Grind the spices to a fine powder, and add to the pan.  At this point you may need to add more oil to cook the spices properly.
Add the ground beef, stirring and breaking up as much as possible so that it browns and is in very small bits.  After it is well browned and cooked, add the peppers.  I’m not fond of carbs within carbs, so I leave out the potatoes, but if you like them, go ahead.  I will say I prefer my beef samosas more veg and less beef, so I rather wished I’d either used less beef or more veg.  I’d planned to use fresh peas, but rain prevented my gathering them, so I used frozen.  I cooked them in the filling a few minutes, till they were thawed.  The heat was then turned off and attention paid to the dough.

The Dough:

4 cups whole wheat flour
1 tablespoon course salt
1 cup plain yogurt
1 1/2 (approximately) cups warm water
Extra flour for rolling out dough

The dough isn’t an exact science.  In a large bowl, add the flour and salt. Combine with your clean fingers.  Add the yogurt and combine as well as possible.  The dough will be crumbly.  Slowly add warm water, combining all the time.  Once you get a somewhat sticky dough, start kneading, with one hand, within the bowl. The dough shouldn’t be wet or soupy, or mass onto your fingers, but it can’t be dry and stiff either.  Slightly sticky, rubbery dough is what you want.  Knead for about three minutes, then cover and set aside for about fifteen minutes.

Alas I have only a blender, which made this fussier to grind..
Mint Chutney:

1/2 cup fresh lemon or lime juice
2 inch piece fresh ginger, roughly chopped
1 small red onion, diced
2 cups fresh loosely packed mint leaves
1 cup fresh cilantro leaves and stems
2 Thai chilies (or more to taste)
1 teaspoon salt, or to taste
Pinch sugar, to taste

Now is a good time to make the mint chutney!  In a blender, or better yet a food processor, combine lemon juice,  ginger and onion.  Puree to a paste.  Add mint and cilantro, along with chili. Puree to a paste.  Add salt and sugar.  Taste and adjust.  Set aside.

Putting it all together:
Add as much stuffing as you dare.

2 tablespoons olive oil or other oil in a small bowl with a brush and spoon or spatula

Heat a griddle on medium heat.

Because these are so filling, I made smaller paranthas than I normally would.  Pinch a piece of dough just smaller than a golf ball from the dough and cover the rest.  In your hands, roll that dough into a ball and set into extra flour to cover it well. Flatten then roll it out to about 1/8 inch thick.  

Pinch together

Place about 2 tablespoons of filling into the center.  Fold the dough edges up to one another and pinch shut.  As you roll it out, go very gently and add more dough if you find holes developing. It doesn’t need to be the same diameter as the original piece.  

Once it’s rolled out, put on griddle.  Work on the next bit of dough but watch the first.  After a minute or so, check its bottom.  If it’s mostly golden, flip it and brush with oil.  Continue to cook.  After another minute or two, flip it again, and brush oil onto the other side.  

Each parantha should take about three minutes on the griddle.  As they’re done, remove to a covered warming pot, or a sheet of aluminum foil to cover and keep warm.
Here it is pinched together, but roll it out to less than original size.

Because I was making smaller paranthas than usual, I sometimes had up to three going in the same griddle at one time.  I made these in two batches, as I didn’t have guests to feed, but if you have six hungry people, make them all at once.

Quarter the paranthas and serve with the chutney.  I had mine with a side of kerala, just because I adore it, but a salad would be nice too!  It’s true, they aren’t samosas, but they are delicious, and not as labour intensive or hard on your health.  Enjoy!

Not exactly beef samosas with mint chutney and a bit of kerela on the side.
Less calories, less effort, what's not to love about these beef chamosas?

Sunday, 2 August 2015

Butter Chicken

Butter Chicken

Butter chicken is 'The Dish' to serve to non Indian types.  Everyone loves it, because the spices are sweet and mild.  I had the ladies from gradeschool and highschool over for dinner the other night.  I can't comfortably cook anything but Indian recipes, but since they’re innocents from Alberta, I decided to go light on the spicing, but when it came to the eating, they wanted it hotter!  Who knew?  After one asked for the recipe, I was astonished to see I’d never posted a straight forward ‘butter chicken’ recipe.  Well, I had to make it all over again to get the pictures, so, here goes.

This recipe serves four to six, depending on how greedy, and takes well over twenty four hours to prepare.  You might get away with twelve. The marinade is what takes the time, otherwise it's about a one and a half hour prep.  

Of course there is an easy way and a hard way.  I've given the hard way here.  If you want easy, go to the Indian aisle of a certain big grocery chain, and choose the little box of 'butter chicken' masala. Use about two tablespoons of that in place of the spices I've described here.

Tap the cardamom with the pestle a few times to release the husks.
12 boneless, skinned chicken thighs
5 garlic cloves
3 Thai Chilies
2 inches roughly chopped ginger
1 cup plain yogurt
1 teaspoon salt 

1 tablespoon fennel seed
1 tablespoon coriander seed
1 tablespoon cumin seed
½ teaspoon black ajwain
15 black peppercorns
¼ teaspoon fenugreek seed
1 large cinnamon stick
5 cloves
3 Kashmiri chillies
5 green cardamom pods
1 black cardamom pod
½ teaspoon turmeric powder

(or about 2 tablespoons of 'butter chicken' masala from a little box)

1 tablespoon canola oil
½ large red onion, finely diced
1 tablespoon ghee (clarified butter) or use more oil
4 fresh tomatoes, roughly chopped
1 sweet red pepper, roughly chopped
1 heaping tablespoon jaggery or brown sugar (optional)
1 teaspoon salt
¼ to ½ cup heavy cream (35%)
Cilantro leaves to garnish

You can go the hard way, or the easy boxed masala way!
I like to start a good 24 hours ahead, but 12 is okay, I guess.  In a blender, combine the garlic, chilies, ginger, yogurt, and salt.  Pour this into a marinating container, and add chicken.  Be sure to submerge the chicken in this marinade.  Cover and let sit for 24 hours if you can, or 12 if you’re in a hurry.

About two hours before you’re planning to serve this delectable dish, roast your spices in a large, dry pan.  Combine the coriander seed, cumin seed, black ajwain, black peppercorns, fenugreek seed, cinnnamon stick, cloves, chillies,  5 green cardamom pods (crush with a pestle first, then pound a few times and eliminate the husks) and black cardamom (same procedure).  Roast for a few minutes, till they get fragrant and colour just a bit.  Brush into a spice grinder, along with the turmeric.  Set aside. (Or measure out 2 tablespoons of 'butter chicken' masala).

Pour the oil into a large non-stick pan, setting heat to medium high.  Add the onion and cook till golden and translucent.  Buzz the spices to a powder.  Add the ghee to the pan, then the spices or instant masala.  Stir a little. The spices need to cook for a minute or two, only. 
I used home grown and super sweet Sungold tomatoes.

Meanwhile, put the tomato and sweet pepper into the blender, and liquefy. Add to the pan and stir.  Cover and simmer for about half an hour.  Taste.  I used the very sweet home grown Sungold tomatoes along with other home grown tomatoes.  I didn’t need jaggery, but if you’re using regular tomatoes, ask yourself if the flavour seems a bit bitter.  Add the jaggery if it is bitter.

Meanwhile, take the chicken out of the marinade.  I use my fingers to remove excess marinade, but more delicate types will use a spatula. Add all left over marinade to the spicy tomato mixture.  Continue to cook it at medium heat.

Traditional butter chicken is made in the tandoori.  A very expensive proposition in Canada.  If you are not a millionaire, use your barbecue to cook the chicken.  On 350 F heat, it should cook in about twenty minutes, ten per side.  If you have no barbecue, brown it in a pan with a bit of butter or ghee on high heat, then cook it through at medium heat, about twenty minutes.

Remove the chicken and add to the sauce and cooked marinade.  Add the cream and taste.  You may be happy with a little cream, or you may go crazy and add a lot.  I recommend a lot.
Use as much cream as you dare.  You only live once...

Serve over basmati rice, with perhaps a little cilantro for garnish.  Oh my goodness.  For the ladies, I used only three Thai chilies, carefully seeded, and no Kashmiri chilies in the sauce.  Not hot enough.  Go ahead and go for the gusto.  If it’s too hot, serve a little mango lassi on the side.  Who doesn’t like that? 

Sweet, mild, irresistable butter chicken.  Easy or complicated, it's up to you!